Evaluation of drying kinetics of dairy starters using correlation and regression analysis

   The issues of achieving food security in the Russian Federation today are inextricably linked with the development of high-tech equipment and technologies for the production of food from domestic raw materials. The most important point is self-sufficiency in high-quality livestock products (meat processing and milk processing). Special requirements are imposed on milk processing technologies at all stages of production, where fermented milk products, being functional food products, occupy a separate place. In the article, using the method of correlation and regression analysis, a connection was established between the parameters of the technological process of cold infrared drying of dairy starter cultures, implemented using film electric heaters in a chamber-tray type installation (developed by the Institute of Agricultural Engineering of the South Ural State Agrarian University of Chelyabinsk). Having obtained a graph of the dynamic change in the heating temperature of the product, using the Owen Process Manager software and the 2TRM1 controller of the ARIES Production Association LLC, the authors were able to estimate the dynamics of the transient time constant, which amounted to 4,683 hours, which confirms the value of the drying process end time with an accuracy of 5 %, which amounted to 27 hours.

   The object of the study was selected, the milk starter The First Taste of Detox Menu classic 1 % fat content produced by JSC "Group of Companies "Russian Milk" in Chelyabinsk.

   The object of the study is a pasty living medium in the form of a concentrate of bifidobacteria B. Adolescentis, the amount of lactic acid microorganisms in which is not less than 1*10⁸ CFU/g, and the amount of bifidobacteria is not less than 1*10⁶ CFU/g.

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